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Advanced Bread and Pastry
Michel Suas
€ 87.56
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Description for Advanced Bread and Pastry
Hardback. A comprehensive guide, "Advanced Bread and Pastry" is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes are based on a variety of classic methods and processes. Num Pages: 1056 pages, illustrations. BIC Classification: TTVC. Category: (UU) Undergraduate. Dimension: 285 x 280 x 50. Weight in Grams: 3170. 1056 pages, illustrations. A comprehensive guide, "Advanced Bread and Pastry" is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes are based on a variety of classic methods and processes. Cateogry: (UU) Undergraduate. BIC Classification: TTVC. Dimension: 285 x 280 x 50. Weight: 3146.
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today’s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. ... Read more
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today’s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. ... Read more
Product Details
Publisher
Cengage Learning, Inc
Format
Hardback
Publication date
2008
Condition
New
Weight
3138g
Number of Pages
1056
Place of Publication
Clifton Park, United States
ISBN
9781418011697
SKU
V9781418011697
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-6
About Michel Suas
Michel Suas is an internationally known baking and pastry chef and founder of the San Francisco Baking Institute. In 2002 he was recognized by the Bread Bakers Guild of America and awarded the prestigious Golden Baguette award for his talent and dedication to the art of professional pastry and artisan bread baking.
Reviews for Advanced Bread and Pastry
Part 1: Introduction Chapter 1: About the Craft Chapter 2: About Hygiene and Sanitation Part 2: Breads Chapter 3: The Bread Process and Dough Mixing Chapter 4: Fermentation Chapter 5: Baking Bread Chapter 6: Advanced flour technology Chapter 7: Alternative baking processes Chapter 8: Bread Formulas Part 3: Viennoiserie Chapter 9: Viennoiserie Part 4: Pastry Chapter 10: Cookies Chapter 11: ... Read more